Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad

Name: Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 7 oz salt cod, soaked and shredded; 6.3 oz crab meat; 1 1/3 cups all-purpose flour; 2 tsp baking powder; 1 cup cold water; 1 large egg; 1 tsp anise seeds; 5 tbsp sofrito; 3/4 cup white onion, chopped; 1/2 cup sweet pepper, chopped; 1 cup corn kernels; 1/4 cup fresh cilantro, chopped; 1/2 cup mayonnaise; 6 cloves garlic; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tsp black pepper; 1 tsp sweet paprika; 1/2 tsp dried oregano; 3 cups vegetable oil for frying; 1/2 tsp salt

An original recipe inspired by the coastal flavors of Puerto Rico: crisp bacalaito fritters made from a cod-and-anise batter, stuffed with sautéed crab meat in sofrito, served with roasted garlic aioli and a warm corn, pepper, and cilantro salad.

35 minPrep

30 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

200 g salt cod, soaked and shredded (for the dough of bacalaítos)
180 g crab meat (for the relleno; puede usarse carne of juey or lump crab)
160 g all-purpose flour (for the dough)
8 g baking powder (for dar ligereza)
240 ml cold water (ajustar si hace falta for a dough espesa pero fluida)
1 unit egg (for the dough)
2 g anise seeds (lightly machacadas)
75 g sofrito (divided entre relleno and ensalada)
100 g white onion, chopped (divided entre relleno and ensalada)
60 g sweet pepper, chopped (divided entre relleno and ensalada)
150 g corn kernels (fresh or descongelado)
12 g fresh cilantro, chopped (divided)
120 g mayonnaise (for the alioli)
18 g garlic (4 cloves for roasting and 2 for the relleno/ensalada)
30 ml lemon juice (divided)
45 ml olive oil (divided for roasting and saltear)
2 g black pepper (divided to taste)
2 g sweet paprika (for the relleno)
1 g dried oregano (for the relleno)
750 ml vegetable oil for frying (approximate; no se absorbe todo)
3 g salt (usar with moderation por the bacalao salado)

Nutrition facts

per serving

520 kcal

Calories

24 g

Protein

33 g

Carbs

31 g

Fat

3 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenEggsShellfishFish

Instructions

1
Preheat the oven to 400 °F / 200 °C. Place 4 garlic cloves on a small piece of foil, add 1 tablespoon (15 ml) olive oil, wrap, and roast for 20 minutes until soft. Let cool slightly.
2
While the garlic roasts, make the filling. Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add half of the chopped onion, half of the sweet pepper, 2 minced garlic cloves, and 2 tablespoons sofrito. Cook for 3 to 4 minutes until fragrant.
3
Add the crab meat, sweet paprika, dried oregano, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Cook for 2 to 3 minutes, stirring gently. Stir in 2 tablespoons chopped cilantro, remove from the heat, and let cool.
4
For the batter, combine the all-purpose flour, baking powder, anise seeds, and egg in a bowl. Gradually add the cold water, whisking until you get a thick but pourable batter. Fold in the shredded salt cod and mix well. Taste and add salt only if needed.
5
Make the aioli. Squeeze the roasted garlic from its skins and mash into a paste. Mix with the mayonnaise, 1 tablespoon lemon juice, and a pinch of black pepper. Chill until ready to serve.
6
Make the warm salad. In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil and sauté the rest of the onion, the rest of the sweet pepper, and 3 tablespoons sofrito for 3 minutes. Add the corn and cook 2 to 3 minutes more. Remove from the heat and toss with the remaining cilantro, a pinch of salt, a pinch of black pepper, and the remaining 1 tablespoon lemon juice.
7
Heat the vegetable oil in a pot or deep skillet to 350 °F / 175 °C. For each bacalaito, drop about 2 tablespoons of batter into the oil, place 1 tablespoon of the crab filling in the center, and cover with 1 additional tablespoon of batter. Fry for 2 to 3 minutes per side until golden and crisp.
8
Drain the stuffed bacalaito fritters on paper towels. Serve hot with the roasted garlic aioli and the warm corn salad on the side.

Chef tips

Soak and change the water for the salt cod ahead of time to better control the final seasoning. If the batter feels too thick, add 1 to 2 tablespoons cold water. Keep the oil steady at 350 °F / 175 °C so the fritters stay crisp and not greasy.

Substitutions

You can substitute the crab meat with chopped shrimp, though it will change the dish profile. Cilantro can be replaced with parsley. If you cannot find sweet pepper, use a small amount of mild red bell pepper.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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